On a trip to Los Angeles, head Spicerer Robyn was inspired by some of the iconic fusion food eaten there. It’s understandable why the mixture of sweet and sticky Korean flavours livened up with spicy Mexican chillies and lime has helped spawn an $800 million food truck business in the USA. Here we’ve got Korean beef quesadillas served with kimchi fried rice. Alongside there’s more kimchi, a vibrant radish salad with lime pickled onions, a little extra kick from Sriracha flavoured with smoky chipotle chillies, and your choice of guacamole and sour cream.
About this box:
Contains 7 individual spice sachets and an easy to follow recipe card
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Heat: 3/5 (more with the sriracha!)
Prep time: 30 mins
Cook time: 1 hour
Just add fresh ingredients to create your own K-Mex quesadillas feast!
Kimchi Spices: Korean chilli, coriander, garlic, onion, chives Quesadilla Spices: Korean chilli, ginger, garlic, yellow MUSTARD Toasted Sesame Seeds: white SESAME Black Sesame Seeds: black SESAME Fried Rice Spices: chives, star anise, Sichuan pepper, fennel, cassia, cloves, white pepper Sriracha Ground Spices: paprika, chilli, onion, garlic, smoked paprika Chipotle Chillies: chipotle chilli
May contain traces of celery. Allergens listed in CAPITALS
500g beef mince
1 Chinese cabbage
1 large red onion
1 bunch of spring onions
150g cheddar cheese
2 eggs (any size)
45ml soy sauce (any type)
90ml vinegar (rice, white wine or cider vinegar is best)
3 tbsp tomato ketchup
200g standard long grain or basmati rice (not easy cook)
4 large tortillas or wraps
Guacamole and sour cream to serve
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